Description

If you’re craving a meal bursting with bold flavors and creamy textures, this Spicy Brazilian Coconut Chicken Recipe is a must-try. Combining tender chicken thighs, rich coconut milk, and a harmonious blend of spices, this dish is perfect for anyone who loves a little heat with their comfort food. Serve it over rice for a hearty and satisfying meal that’s as vibrant as it is delicious.

Ingredients

For the Chicken Marinade:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste for spice)

Salt and black pepper to taste

For the Coconut Sauce:

2 tablespoons vegetable oil

1 onion, finely chopped

1 red bell pepper, diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 can (14 ounces) diced tomatoes

1 can (14 ounces) coconut milk

1/2 cup chicken broth

1 bay leaf

Salt and black pepper to taste

Fresh cilantro leaves for garnish

For Serving:

Cooked rice

Instructions

Marinate the Chicken
In a bowl, combine chicken thighs with garlic, paprika, cayenne pepper, salt, and black pepper. Mix well and let the chicken marinate for at least 30 minutes to absorb the flavors.

Prepare the Sauce
Heat the vegetable oil in a large pan over medium heat. Add the onion and red bell pepper, cooking until softened and fragrant.

Add the Spices
Stir in cumin, coriander, and smoked paprika. Cook for another minute, allowing the spices to bloom and enhance the aroma of the dish.

Combine the Ingredients
Add diced tomatoes, coconut milk, chicken broth, and a bay leaf to the pan. Season the sauce with salt and black pepper. Stir everything together and bring the mixture to a gentle simmer.

Cook the Chicken
Add the marinated chicken pieces to the sauce. Simmer for about 20 minutes, or until the chicken is fully cooked and the sauce has thickened to a luscious consistency.

Serve and Garnish
Remove the bay leaf from the pan. Serve the Spicy Brazilian Coconut Chicken over a bed of cooked rice. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Notes

Serving Suggestions

Serve the Spicy Brazilian Coconut Chicken over steamed white rice, jasmine rice, or coconut rice to complement the rich and creamy sauce.
Pair it with a side of sautéed vegetables, such as green beans, zucchini, or spinach, for added nutrition.
Offer crusty bread or naan for dipping into the flavorful sauce.

Storage Tips

Refrigeration: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze the dish in a freezer-safe container for up to 2 months. Allow it to cool completely before freezing. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stovetop over low to medium heat, adding a splash of chicken broth or coconut milk if the sauce has thickened too much. Alternatively, microwave individual portions in a microwave-safe dish until heated through.